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Ingredients
Bill Granger's cauliflower fritters. Photo: Natalie Boog
1 cauliflower (about 600g), cut into florets
3 eggs, separated
1 tsp sea salt
Freshly ground black pepper
1 cup plain flour
200ml water
1 onion, finely grated
3 garlic cloves, crushed
1 tsp cumin
1 tsp ground coriander
1 tsp turmeric
1 cup flat-leaf parsley, chopped
About 1 cup olive oil, for shallow-frying
To serve
Sea salt
Freshly ground black pepper
Handful chopped flat-leaf parsley
Lemon wedges (optional)
Method
Blanch the cauliflower florets in boiling salted water for 1-2 minutes, until just tender. Refresh under cold water.
To make the batter, whisk the egg yolks, add the salt and season with pepper. Add the flour, a little at a time, alternating with a little water, and whisk continually until all flour and water has been incorporated. Stir through the onion, garlic, cumin, coriander, turmeric and parsley and set aside.
In another bowl, whisk the egg whites until soft peaks form. Fold egg whites through the batter mixture in two batches with a metal spoon.
Heat olive oil in a pan over a medium-high heat until smoking. Coat cauliflower florets in batter, allow excess to drip off and carefully drop into hot oil, being careful not to overcrowd the pan. Turn until cauliflower florets are browned all over. This should take about 2-3 minutes in total. Remove and drain on a platter lined with paper towels.
To serve, arrange on a platter, season with salt and pepper and garnish with parsley and lemon wedges if desired.
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